Published: Updated: by Hilda Sterner | This post may contain affiliate links 162 Comments
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The loquat is a delicious, plum-sized fruit that can be picked and eaten right off the tree. However, this unique fruit can also be enjoyed in various loquat recipes, including loquat margaritas, loquat salsa, and this yummy loquat jam recipe.
Besides loquat jam, there are so many other loquat recipes! They include loquat wine, cobbler, pie, chutney, salsa, and loquat barbecue sauce. Loquat leaves can also be brewed in hot water to make loquat tea.
Loquats can be somewhat sour. Luckily, this makes them ideal for this loquat jam or to make Loquat Preserves. Adding a pinch of cardamom really balances out the flavor of this unique and tasty jam. Enjoy this wonderful jam on buttered toast or as a topping over Pfannkuchen!
Jump to:
- 🧐Why This Recipe Works
- 🛒What You Need For This Recipe
- 🍑How to Make Loquat Jam
- 🤷🏻♀️Recipe FAQs
- 👩🏼🍳Pro Tips
- 🍑Related Recipes
- 📖 Recipe
- 💬 Comments
🧐Why This Recipe Works
This Loquat Jam recipe is super simple and requires just a little preparation. The only ingredients you'll need are loquats, sugar, and a splash of lemon juice. Pectin is not needed for this recipe since Loquats are naturally high in pectin.
🛒What You Need For This Recipe
🔖Ingredient Lists & Substitutions
- Loquats: Eight cups ripe loquats
- Sugar: Granulated sugar
- Lemon: Lemon juice (fresh or bottled)
- Spices: I like to add cardamom powder to this jam. You can also add cardamom pods, but they'll need to be removed before bottling the jam. Cinnamon, a vanilla bean or extract are also great options.
🍑How to Make Loquat Jam
Step 1: Wash the loquats thoroughly and cut off the blossom end, then cut the fruit in half or quarters. Discard the seeds and the sack that they're enclosed in. You'll need 8 cups of prepared loquats.
Tip: The loquat peel can be left on or removed. I prefer to leave it on.
Step 2: Add prepared loquats to a 6-quart Dutch oven.Cover with sugar, and allow to rest for approximately 30 minutes. The resting time allows the loquats to release their juices and liquifies the sugar.
Step 3: Stir the lemon juice and cardamom in with the loquats. Slowly bring to a boil, then simmer over low to medium flame, stirring frequently for approximately 35-40 minutes.
Step 4: The color of the jam will change from yellow to dark amber. The consistency of the jam will get thicker.
Step 5: Use a hand-held immersion blender to blend the jam into the consistency that you desire. However, allow the jam to cool for approximately 30 minutes before doing so to avoid being splattered by the hot liquid. Or leave it chunky, which is how I prefer it.
Tip: It helps to Keep the immersion blended fully submerged to avoid splatter.
Step 6: Spoon thickened jam into sterilized jam jars, leaving ¼" headspace. Seal lids tightly, then process in boiling water for ten minutes.
🤷🏻♀️Recipe FAQs
What are loquat fruit?
Loquats are originally from China, and are commonly referred to as either "Chinese Plums" or "Japanese Plums." They are also known as "Japanese medlar."
Loquats are often confused with Kumquats. Although they are nothing alike in taste or appearance. I imagine the reason for the confusion is that both fruits end with "quat" and are somewhat obscure.
One difference between the two is that loquats grow in clusters and kumquats do not. Although both fruits originated in China, Kumquats are, in fact, citrus. They look like pecan-sized oranges.
Kumquats are eaten along with their peel. This is because the fruit itself is quite sour. Moreover, the peel is sweet, which balances out the flavors beautifully.
What do loquats taste like?
Loquats have thin, smooth skin that can be easily peeled when the fruit is ripe. However, the fruit can also be eaten with the skin on.
When ripening, Loquats go from green to yellow and eventually develop a deep orange hue.
When picked too soon, loquats taste sour. However, if you allow them to fully ripen, they are as juicy as a ripe pear. I've seen the flavor described as a mixof citrus, apple, cherry, and plum.
I guess everyone has their own way of describing it. For me, however, a loquat tastes like a cross between mangos and peaches.
Do loquats have seeds?
Each loquat has one to four large shiny, brown seeds. These seeds pop out easily when the fruit is cut, or taken a bite out of. Loquat seeds are poisonous if consumed in large quantities, so be sure to keep them out of the reach of pets and children.
What does loquat jam taste like?
To me, Loquat Jam tastes similar to Peach Jam. It has a definite sour flavor, similar to other jams including plum and apricot jam.
One of the things that affect the flavor of this jam is the flavoring added. Because loquats are sour, to begin with, very little lemon juice is required. Other flavorings include vanilla and cardamom.
I can't decide which of the two is my favorite. For this reason, I make it both ways. If you don't have vanilla beans on hand, just use 1 teaspoon of vanilla extract.
Is it hard growing loquats?
These days, loquats can be found in many countries, including the U.S., where they can be grown in zones 7-10.
The plant does well in full sun, as well as partial shade. Loquats thrive when planted in well-draining soil, and are watered regularly.
Although loquats can be grown from seeds (like the one my mom planted in her San Diego home), they do better when planted using a cutting.
For more information on growing loquats, check out this Loquat Fact Sheet.
Are loquats good for you?
Not only are loquats delicious, but they are also full of health benefits. Some of the health benefits reaped from the consumption of loquats cab be found below.
• Regulating blood pressure
• Reducing the risk of cancer
• Lowering cholesterol levels
• Aids circulation
• Maintains vision
• Aids digestion
• Boosts immunity
Loquats are also relatively low in carbohydrates. A large loquat contains right around 2 to 2.5 grams of carbohydrates. So feel free to enjoy this tasty fruit without the guilt!
👩🏼🍳Pro Tips
- The white membrane that encapsulates the seeds does not need to be stripped from the fruit before making the jam.
- If you prefer a smoother texture, remove the loquat skin before using them in the jam.
- Loquat seeds make your fingers and finger nails black. You may want to wear gloves when handling the loquats.
- Fruit Salsa Recipe (using loquats)
- Mulberry Jam Recipe
- Persimmon Jam
- Montana Mountain Berry | Huckleberry Jam
Love this recipe? Please leave a 5-star🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
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📖 Recipe
Loquat Jam Recipe
Delicious Loquat Jam with a hint of cardamom.
4.82 from 133 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 35 minutes minutes
Rest Time: 30 minutes minutes
Total Time: 1 hour hour 35 minutes minutes
Servings: 4 8 oz jars
Calories: 57kcal
Author: Hilda Sterner
Ingredients
- 8 cups loquats (seeded and quartered)
- 4 cups sugar
- 1 tablespoon lemon juice
- ½ teaspoon cardamom
Instructions
Wash the loquats thoroughly and cut off the blossom end, then cut the fruit in half or quarters. Discard the seeds and the sack that they're enclosed in. You'll need 8 cups of prepared loquats.
Add prepared loquats to a 6-quart Dutch oven.Cover with sugar, and allow to rest for approximately 30 minutes. The resting time allows the loquats to release their juices and liquifies the sugar.
Stir the lemon juice and cardamom in with the loquats. Slowly bring to a boil, then simmer over low to medium flame, stirring frequently for approximately 35-40 minutes.
The color of the jam will change from yellow to dark amber. The consistency of the jam will get thicker.
Use a hand-held immersion blender to blend the jam into the consistency that you desire. However, allow the jam to cool for approximately 30 minutes before doing so to avoid being splattered by the hot liquid. Or leave it chunky, which is how I prefer it.
Spoon thickened jam into sterilized jam jars, leaving ¼" headspace. Seal lids tightly, then process in boiling water for ten minutes.
Notes
- The white membrane that encapsulates the seeds does not need to be stripped from the fruit before making the jam.
- If you prefer a smoother texture, remove the loquat skin before using them in the jam.
- Loquat seeds make your fingers and finger nails black. You may want to wear gloves when handling the loquats.
Nutrition
Serving: 1Tablespoon | Calories: 57kcal | Carbohydrates: 15g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Fiber: 0g | Sugar: 13g
Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!
This Loquat Jam Recipe was originally published on 4/19/19 and updated on 11/14/19 by changing some of the post's copy.
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Reader Interactions
Comments
Maggie says
I only had 2 c loquats & used 1 c sugar. I think I overcooked a bit, but it is also too sweet. What suggestions for a fix? Combine w a different type of jam?Reply
Hilda Sterner says
Hi Maggie,
You can add a little more liquid and stir it in as you simmer it for a minute or two to get a better consistency.If you don't have more loquats to add, stirring in a similar jam just might work. Maybe peach or apricot?Reply
Julie says
How long does this keep?
will it keep longer if I use pectin? If so how much would you recommend using?Reply
Hilda Sterner says
Hi Julie,
If you follow the canning instructions, it will keep for over a year. Otherwise, you'll need to refrigerate it and it should be good for at least a month. Pectin makes the jam thicker but it's not necessary in this recipe.Reply
Negar(mis) says
Thanks hilda! It was very helpful!❤Reply
Sherrie says
Thank you for the recipe. The amount of sugar seemed excessive. I used 18 cups of quartered and pitted loquats, 1-1/2 cups of sugar, 3 tablespoons lemon juice, and 1/2 teaspoon vanilla. The jam turned out great with a yield of exactly 8 cups.Reply
Hilda Sterner says
Thanks, Sherrie! I'm planning on making some loquat jam soon with loquats I brought back from San Diego. I will definitely try it with less sugar and see which I prefer. Thanks!
Reply
Greg says
Is that 18 cups of loquats or a typo?
Reply
Hilda Sterner says
Hi Greg, I'm not sure where you are seeing 18 cups of loquats? The recipe states 8 cups.
Barb says
I love your recipe because it’s simple!
Do you ever make loquat jam with hot peppers? Can you send me a recipe if you have one?Reply
Hilda Sterner says
Hi Barb, Thanks for the review. If you want to make the loquat jam spicy, all you have to do is add a chopped jalapeño pepper or two, depending on how much jam you're making, and cook it along with the loquats. It's pretty simple! If you want it spicier, you can use habaneros.
Reply
Mike W says
My loquat tree (in Los Angeles) exploded this spring with a bumper crop and I was determined to not leave all that fruit to rot (or the crows). So glad I found this recipe. Although I had to make some adjustments (it was way too sweet for my taste buds, and was a bit "runny") - the end result was delicious. This is a great, easy to follow recipe - take it from someone who has never canned anything before. My adjustments were as follows: to cut down the sweetness, I cooked another 4 cups of loquats with no sugar and added that to the previous batch. Then I added 3 more tablespoons of lemon juice and (stirring constantly) reduced the entire amount until it finally thickened. Ordered a dozen 8 oz. Ball mason jars on Amazon, then followed their canning instructions (as well as Hilda's). Wish I'd bought "canning tongs" but oh well, this newbie definitely got himself into "hot water" there, lol. Anyway, THANKS SO MUCH this recipe. Sorry crows, no loquats for you this year!Reply
Hilda Sterner says
Hi Mike, I'm so glad you were able to figure out the adjustments necessary to make it that way you prefer. I'm making a trip to SD in May and I've already planned a trip to a friend's out to pick some of her loquats. She has 2 huge trees and doesn't pick them at all! I'm planning on bringing them back to Montana to make loquat win, I can't wait!
Reply
Mary Henson says
Really want to give this a try, we usually have a good crop. Thank you.
Reply
Hilda Sterner says
Oh yes, you'll have to. I can't wait to hear what you think. Everyone seems to love this recipe!
Reply
Donna Robinson says
I have recently made this jam but cut the sugar down to 2 and a half cups, it tastes good.Reply
Hilda Sterner says
Good to know, thank you!
Reply
Ilda says
Delicious jam with cardamom, which it was the first time I’ve used this spice.Reply
Hilda Sterner says
I'm so glad you liked it, cardamom is my favorite spice. I use it in a lot of my recipes. Just search for "cardamom" in the search bar to find all the recipes!
Reply
Laura says
I live in China and the school I work at gifted us a huge box of loquats! I used this recipe and made a ton of jam, it turned out delicious and not overly sweet 🙂 I cut the sugar down a cup to 3 cups and it was great!Reply
Hilda Sterner says
Hi Laura, what a great gift! I'm totally jealous. Thanks for letting us know that it worked out with less sugar. I'm sure others will find the information helpful as well. Take care!
Reply
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